3 tablespoons of olive oil
400g of pre-cooked and cleaned shrimp, drained and chopped
1 large onion (150g) finely chopped
1 tablespoon of ground cumin
1 teaspoon of salt
10 drops of hot pepper sauce (Tabasco)
4 tablespoons of all-purpose flour
1 1/2 cups of milk (360ml)
300g of rigatoni pasta
3 tablespoons of olive oil
400g of pre-cooked and cleaned shrimp, drained and chopped
1 large onion (150g) finely chopped
1 tablespoon of ground cumin
1 teaspoon of salt
10 drops of hot pepper sauce (Tabasco)
4 tablespoons of all-purpose flour
1 1/2 cups of milk (360ml)
300g of rigatoni pasta
In a medium pan with the olive oil, sauté the shrimp, onion, cumin, salt, and hot pepper sauce over medium heat, stirring occasionally, until a homogeneous mixture forms (5 minutes)
Sprinkle with all-purpose flour, add milk, and cook, stirring constantly, until the mixture thickens (5 minutes)
Let it cool and reserve
In a large pan, bring 3 liters of water to a boil with 1/2 teaspoon of salt
Add the pasta and cook until al dente (approximately 10 minutes)
Drain and let it cool
Using a piping bag with a smooth nozzle, fill the rigatoni with the shrimp mixture
Arrange them on a platter
Place mayonnaise in another piping bag with a smooth nozzle and decorate the rigatoni
Garnish with agrião and serve
(641 calories per serving)
